Wisconsin Bacon and Potato Cheese Soup Recipe
A delicious and hearty soup that is cheesy good and add in options are endless!
Servings: 10
Calories: 291kcal
Equipment
- large pan
- Wooden Spoon
Ingredients
- 4 Tablespoons butter
- ½ cup baby carrots sliced
- 2 celery stalks sliced
- ⅓ cup chopped onion
- ⅓ cup red bell pepper diced
- ½ cup fresh sliced mushrooms
- 3 potatoes peeled and diced small
- 4½ cups chicken broth divided
- ¼ cup flour
- 2 cups half and half cream
- 10 strips of cooked bacon diced and divided
- 1 teaspoon dry mustard
- 1 teaspoon Frank's hot sauce
- ½ teaspoon garlic salt (could also use minced garlic)
- 1½ teaspoons salt
- ¼ teaspoon pepper
- 2½ cups shredded cheddar cheese
Instructions
- In a large pan melt butter, and then add carrots, celery, onion, red bell pepper, and mushrooms. Cook over medium heat until tender.
- In another pan cook the diced potatoes in 1 1/2 cups chicken broth until tender. Then drain.
- Add the cooked potatoes to the cooked vegetable mixture. Stir in the 1/4 cup flour and coat all veggies.
- Then stir in 3 cups chicken broth, half and half. Cook over medium heat stirring until slightly thickened. Reduce heat and add in 3/4 cup of bacon bits, dry mustard, hot sauce, garlic salt, and salt & pepper.
- Then gradually stir in cheese stirring until melted. To avoid curdling, don't let the soup boil after the cheese has been added.
- Top each serving with the remaining bacon bits.
Notes
If you want to add meat to this soup, we suggest:
- Chicken sausages
- Bacon (turkey or pork)
- Ground Beef
- Ground Turkey
- Shredded Chicken
- Grilled Chicken
- Steak
- Ham
Nutrition
Calories: 291kcal | Carbohydrates: 18g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1108mg | Potassium: 503mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1640IU | Vitamin C: 28mg | Calcium: 275mg | Iron: 1mg